Mexican Corn Pudding
INGREDIENTS
  • Cooking Time: 35
  • Servings: 6-8
  • Preparation Time: 15
  • 2 eggs
  • 2 cups of corn (preferably fresh)
  • 1 cup sour cream
  • 1 1/2 teaspoon of salt or to taste
  • 1 stick of unsalted butter
  • ¼ teaspoon baking powder
  • ½ cup masa flour
  • 1 cup shredded hard cheese
  • ¼ cup New Mexican Green Chiles2 eggs
  • 2 cups of corn (preferably fresh)
  • 1 cup sour cream
  • 1 1/2 teaspoon of salt or to taste
  • 1 stick of unsalted butter
  • ¼ teaspoon baking powder
  • ½ cup masa flour
  • 1 cup shredded hard cheese
  • ¼ cup New Mexican Green Chiles
DIRECTIONS
  1. Melt the stick of butter in the microwave or in a pan. In a bowl, using and electric mixer, beat the eggs and add in the melted butter, sour cream, corn and baking powder. Mix until well blended. Then stir in the masa, cheese and chilies.
  2. Pour the mixture into a well greased 2-quart pyrex. Bake for 35 minutes , or until golden brown.
RECIPE BACKSTORY
This is one of my favorite Cinco de Mayo recipes.